Effect of redox potential on Bacillus subtilis and Bacillus licheniformis in broth and in pasteurized sausage mixtures.

Abstract

Bacillus licheniformis (a facultatively anaerobe) and B. subtilis (aerobic) may cause spoilage in certain meat products pasteurized in hermetically sealed containers if these are stored with inadequate refrigeration. After having optimized a method for determination of the redox potential in sausage mixtures, we investigated the contribution of low redox… (More)

Topics

Figures and Tables

Sorry, we couldn't extract any figures or tables for this paper.

Slides referencing similar topics